Here’s a great protein packed and flavorful dish sure to please your friends and family. It tends to be on the salty side, but it will satisfy even a hearty appetite. See Working with Tofu for a sure fire way to prepare the tofu for this recipe.
Eggplant and Tofu Stir Fry
An awesome way to use your vegetables.
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- 4 tbsp Sunflower oil
- 1 stalk lemongrass, chopped
- 2 tsp ground fenugreek
- 1 tsp ground coriander
- 2 tsp red chili powder
- 2 tsp ground turmeric
- 1 lb Tofu, cubed
- ¼ cup red peppers, sliced
- ¼ cup poblano chili, sliced
- ¼ cup red onion, sliced
- ½ tsp garlic, finely chopped
- 3 tbsp Rice wine vinegar
- 1 tsp Liquid smoke
- 1 cup Liquid Braggs aminos (or soy sauce)
- 1 purple eggplant, sliced (Japanese eggplant)**
- 2 tsp fresh ginger, sliced
- Heat up a wok, or similar skillet. Add the oil.
- When the oil is hot but not smoking, add the lemongrass, fenugreek, coriander, chili powder, and turmeric. Stir the spices and then add the tofu. (be careful not to burn the spices).
- Stir fry the Tofu until coated with all the spices. Turn the heat down to medium. Pour in the Rice wine vinegar and about ¼ of the Liquid Braggs Aminos. Stir fry until well mixed.
- Add the peppers, poblano chilis, onions and garlic.
- Stir fry until the vegetables are cooked a bit. (3-4 minutes).
- Mix in the eggplant, and cook another 3-4 minutes.
- Keep adding the aminos so the mixture doesn’t get dry. Be careful not to add too much due to the salt content.
- Cook until the eggplant is soft. Add the fresh sliced ginger, and remove from the heat.
- Serve with rice, or rice noodles. This stir fry will be salty all on it’s own, so there’s no need to add salt.
Kitchen Shaman http://www.kitchenshaman.com/